Floyd,

A couple of times I have posted something in the wrong place. How do I delete the post? TY

I recently made Cream Cheese Snails, by Floydm. However I found them too salty, so the next time I made them I only used a pinch of salt, twined the dough into muffin tins, which made a large depression for filling, added some apricot jam, then the cream cheese filling, the grandchildren made short work of them!

Please tell me again how to post pictures to the
gallery ... qahtan,

Here's a nice link.

It's got a some interesting pictures of behind the scenes... and what appears to be a tasty selection of breads and baked goods. Sure looks like a nice set up to work towards.

If you have a similar link please post it!
If you have any comments on the pictures or equipment shown in them post them too!

Best regards,
Luc

Hi, I just purchased a digital camera and was wondering if someone could walk me through on how to post pics on here? I think I figured out how to post a pic in the image gallery, but how do you post pics elsewhere? i.e. in blog entry's, forum topics such as this,
or adding a pic to an existing forum topic or blog entry? I am kinda computer illeterate, so please forgive me if this is a dumb question.
Many thanks,
JohnnyX

Ok as of late my baking has been going well... since I bake just about every day and keep well detailed records I am getting the hang of improving not only the flavor but also the look of my bread.

The flour supplier I use recently gave me a list of specialty flours he provides... along with ash contents, moisture content and a bunch of other info per style of flour. Interesting stuff to say the least.

They have under 'specialty flours' something called Kibbled Rye and Kibbled Wheat.
According to what I briefly read while Googling the term it seems these are akin to steel cut oats. Much less fine particals and more 'whole grain' type of a texture. A granule as opposed to a powder I guess?

I found your site and just wanted to say Bravo, your site is wonderful. All kinds of information, and everyone helping with what they know, it's great keep up the good work. I still looking around so I'll post some more later.

bread flour & rye flour

How does one post a picture in the gallery.
Thanks, qahtan